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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 215.6
  • Total Fat: 3.5 g
  • Cholesterol: 11.3 mg
  • Sodium: 2,233.2 mg
  • Total Carbs: 39.7 g
  • Dietary Fiber: 7.4 g
  • Protein: 7.8 g

View full nutritional breakdown of Carrot Soup calories by ingredient
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Carrot Soup

Submitted by: DANYMAN

Introduction

this is a wonderful, thick, tasty soup. Great for a cold day! Another idea for a different taste is to substitute the spices for 2 pinches nutmeg, 1/2 tsp dried mint & a dash of cinnamon this is a wonderful, thick, tasty soup. Great for a cold day! Another idea for a different taste is to substitute the spices for 2 pinches nutmeg, 1/2 tsp dried mint & a dash of cinnamon
Number of Servings: 2

Ingredients

    3 carrots, cut into chunks
    1 medium potato, cut into chunks
    2 cans of chicken broth
    1 tsp basil
    1 tsp thyme
    1 cup chopped onion
    3 cloves garlic, minced
    1/8 cup sliced almonds
    1/2 cup broth

Directions

Bring carrots, potato and spices to a boil in 4 cups (2 cans) broth. Cover and simmer 15 minutes until vegetables are cooked. Allow to cool.
Saute onion, garlic and almonds in the reserved 1/2 cup of broth until onions are soft. Add to cooked vegetables.
Puree everything together in a blender (or just use a hand blender in the pot) until smooth.
Return the puree to the pot and reheat if needed.

Number of Servings: 2

Recipe submitted by SparkPeople user DANYMAN.






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